Créé avec l’IA
Kerala-Style Banana and Chickpea Curry
40 min 215 kcal par portion Moyen
Ingrédients
4 Portions
- ripe bananas400 g
- cooked chickpeas165 g
- coconut oil14 g
- mustard seeds2 g
- onion, chopped70 g
- green chilies, sliced12 g
- ginger paste5 g
- turmeric powder2 g
- garam masala2 g
- salt6 g
- light coconut milk120 ml
- cilantro, chopped8 g
Instructions
- 1
Peel and slice the ripe bananas into bite-sized pieces. Set aside.
- 2
Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
- 3
Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 4
Stir in the sliced green chilies and ginger paste. Sauté for another 1-2 minutes until fragrant.
- 5
Add the turmeric powder and garam masala. Mix well and cook for 1 minute.
- 6
Add the cooked chickpeas and sliced bananas to the pan. Stir gently to combine.
- 7
Pour in the light coconut milk and add salt. Mix well and bring the curry to a gentle simmer.
- 8
Cover and cook for 5-7 minutes, allowing the flavors to meld and the bananas to soften slightly.
- 9
Remove from heat and garnish with chopped cilantro.
